My version of the famous Korean napa cabbage kimchi. This is an onion- and garlic-free version but you may add these as per your liking.
Prep Time20 minutesmins
Soaking Time2 hourshrs
Total Time20 minutesmins
Course: Condiment
Cuisine: Korean, Vegan
Keyword: vegan kimchi
Author: Teenuja Dahari - veganlovlie.com
Ingredients
1napa cabbagealso known as Pe-tsai
1carrotcut into matchsticks
1small to medium sizedaikon radishcut into matchsticks
1/2cupKorean hot red pepper flakesI substituted with chili powder
1/3cupall-purpose flouror rice flour for gluten-free
1cupwater
1tablespoonsugar
1 1/2tablespoonminced ginger
1tablespoonsoy sauce
Coarse sea salt as requiredabout 2/3 cup
Instructions
Start by preparing and salting the cabbage:
To cut the cabbage into quarters lengthwise, first make a short slit in the base of the cabbage, enough to get a grip on either half, and then gently pull the halves apart so the cabbage splits open. Now, split each half into halves again by making a slit again through the core and gently pull apart.
Cut a bit of the core off as the cabbage leaves should be loose but still attached to the core.
Wash each cabbage quarter thoroughly and in between the leaves to remove any mud or dirt. Shake to remove excess water.
Sprinkle the sea salt between the leaves by lifting up every leaf and getting salt in there. Use more salt closer to the stems, where the leaves are thicker.
Let the cabbages rest for 1 1/2 to 2 hours. Turn over every 30 minutes, so they get evenly salted. To know when the cabbage is ready, do a little snap test. The cabbage leaf should be very pliable but it should still be able to snap at the bent end; the leaf should not be limp.
After 2 hours, wash the cabbage quarters 2 - 3 times under cold running water. Wash thoroughly to remove the salt.
While the cabbage is salting for 2 hours, you can make the porridge.
Combine the water and the flour in a small pot. Add the sugar. Mix well with a whisk and let it cook over medium heat for about 10 minutes until it starts to bubble and is of a thick consistency. Remove from the heat and let it cool off completely.
When the porridge is completely cooled, mix in the pepper flakes, ginger and soy sauce. Mix well with a wooden spoon until everything is well combined.
Add the radish and carrot. Mix well.
Make kimchi:
Spread some kimchi paste (with the vegetables) on each cabbage leaf. When every leaf in a quarter is covered with paste, wrap it around itself into a small packet, and put into the (sterilised) jar or glass container.
Alternatively, you may cut the cabbage into bite size pieces either before or after seasoning and then put it into the jars for fermentation, whichever is easier for you.
Eat right away, or let it sit on the kitchen counter for 1 - 2 days to ferment before transferring to the refrigerator.
Video
Notes
The fermentation will start within the next few hours and, depending on the room temperature and humidity, it may take more or less days. I suggest you place a plate or bowl under the containers during the fermentation process and do not close the lids too tightly (or the jars may explode!). The more you leave it to ferment, the more sour it will become. After 2 days, you may store the kimchi in the refrigerator to slow down the fermentation process although it will get more and more sour over time.Link to recipe - Vegan Kimchi - https://veganlovlie.com/my-version-of-kimchi-vegan/